Salmon and Pasta with Tomato Anchovy Sauce

• Preheat oven to 200 degrees. Place two cups of cherry tomatoes in an 8×8 glass or ceramic baking dish. Stir in one T oil and a pinch of salt. Roast, stirring occasionally for two hours. Add garlic and set aside.
• Increase oven temperature to 400 degrees. Line a baking sheet with parchment paper. Spread anchovies on baking sheet. Sprinkle with panko, fresh and dried oregano. See Chef’s Notes below. Drizzle 2 T oil over. Pack down with the back of a spoon. Bake 3 to 5 minutes until golden. Set aside.
• Turn oven temperature down to 250 degrees. Cook salmon per slow roasted salmon recipe, noted below.
• Cook pasta per package directions. Drain while reserving about 1 cup pasta water. Set aside.
• Put remaining cherry tomatoes in a large bowl. Crush gently with your hands.
• In large serving bowl, add crushed cherry tomatoes, roasted tomatoes, drained pasta, and some reserved pasta water as needed. Toss to combine. Top pasta mixture with salmon. Drizzle with 1-2 T olive oil and top with breadcrumb mixture. Add pepper to taste.
• NOTE: you may not want any more salt as the anchovies are salty!
• Garnish with basil and serve!

Slow Roasted Salmon

Ingredients

Salmon (Skin on or off, your choice) – 1 lb

Olive Oil – 1 to 2 tbsp

Freshly Ground Black Pepper  – to taste

Instructions

• Preheat oven to 250 degrees. Line baking sheet with foil.
• Top with cooling rack and spray with cooking spray.
• Lightly brush salmon with oil, and S & P both sides.
• Slow roast about 20 to 25 minutes until cooked throughout. Be careful not to overcook.